4 ears fresh sweet corn

4 teaspoons fresh lime juice

Freshly ground black pepper

• Preheat oven to 350°.

• Peel back the corn husks. Remove any silk. Brush the corn with the lime juice and generously grind black pepper over the corn. Pull the husks back up over the corn, twisting the husks at the top to keep them sealed.

• Place the corn on the rack in a roasting pan large enough to hold the ears without overlapping. Roast for 30 minutes or until the corn is heated through and tender. Peel back the husks and use them as a handle, if desired, or discard the husks and insert corn holders into the ends of the cobs. Serve immediately.

Slow-Simmer Flavor Without the (Time-Consuming) Fuss

You can enhance the flavor and add slow-simmered goodness to any recipe that includes tomato if you sauté the tomato (or tomato paste) for a few minutes until it takes on a caramel brown color. In a fraction of the time it usually takes to slow-simmer the sauce, sautéing the tomato adds a similar flavor dimension.